Fancy something sweet and low-fat? Make this super-easy panna cotta with shop-bought yoghurt and passionfruit.
1 cup skim milk
2 cinnamon sticks
2 cups 99% fat-free diet vanilla yoghurt (we used Nestle brand)
1/4 cup boiling water
1 tbsp gelatine powder
2 passionfruit, halved
Combine milk and cinnamon in a small saucepan over low heat. Bring to the boil, stirring occasionally. Remove from heat. Allow to cool to room temperature. Remove cinnamon sticks.
Combine milk mixture and yoghurt in a large bowl. Pour boiling water into a jug. Sprinkle over gelatine. Using a fork, whisk until gelatine is dissolved. Stir through yoghurt mixture until smooth.
Divide panna cotta mixture between four 3/4 cup-capacity moulds. Place on a tray. Cover with plastic wrap. Refrigerate for 6 hours or until firm.
Carefully run a round-bladed knife around the edge of each panna cotta. Turn moulds out onto plates. Drizzle with passionfruit pulp. Serve.